Shrimp Fajita Bowls
May 4, 2018 by Nicole Collins
Welcome to Friday…Fajita Friday!
We’ve made some pretty delicious stuff already this week, and today is no different. We’ve also done a pretty good job of keeping it healthy this week. And again, today is no different!
We’re keeping it super simple today…just a handful of ingredients but tons of flavor!
Just the way I like it!
Truth be told, fajitas are rarely my first choice. I’m a taco girl through and through. I don’t know why I differentiate, because a fajita is practically a taco anyway!
I mean, think about it. Fajitas generally consist of a few main ingredients: a protein, a pepper/onion mix, and a flour tortilla. Sometimes, there’s rice involved. Sometimes, there’s rice and a tortilla! But, you cook the ingredients, throw them in a tortilla shell, and eat!
But, fajitas are not tacos. And, there are a few reasons why. For starters, the spice mix is a little different. It’s generally the same spices that you’d find in a traditional taco seasoning mix, but the ratios are different. Fajita seasoning tends to be a little heavier on cumin, while taco seasoning tends to be a little heavier on chili powder. Second, tacos don’t usually have the cooked peppers and onions as a main component. And, finally, though both taco and a fajita fillings can be stuffed in a flour tortilla, fajitas get wrapped a little differently.
Those differences are not really that different at all. I think I’ve officially decided to show the fajita more future love!
Today, we’re changing it up a little. We’re ditching the tortilla and swapping it out for rice. So today, we’re making Shrimp Fajita Bowls!
Let’s talk about the rice for a sec. I chose to use brown rice for this, because it’s a little healthier for us. However, brown rice does have a distinctly nutty flavor that is not for everyone. If you’re not in to brown rice, that’s ok. You can use your favorite white rice here. You’ll just have to adjust your cooking times based on package suggestions, because my recipe below is specifically for brown rice.
The rice simmers away with some sautéed garlic, lime juice, and lime zest which gives it lots of flavor! Plus, once the rice cooking water starts to simmer, you pretty much cover it up and let it do its thing. I like how low maintenance it is, which is why we’re using it today.
While the rice cooks, we can get our shrimp and peppers cooking away on the stove top. The shrimp goes in first along with a basic homemade seasoning of cumin, garlic powder, chili powder, paprika, and salt. We saute the shrimpies just until they’re cooked through. Then, we remove them from the pan, and set them aside.
The peppers and onions get dropped right in to the same skillet behind the shrimp. There will still be some seasoned oil and juices left in the pan from the shrimp, so you don’t even need any more spices! Saute the peppers and onions until they start to soften but still have a little bite to them. That’s the perfect texture!
To assemble, throw the rice in a bowl, top it with shrimp and peppers, and add some sliced avocado on the side for good measure. Too easy! And, if you’re feeling a little extra, a sprinkle of crumbled queso fresco tastes amazing on top of our fajita bowls! Plus, we already have some left over from our tacos on Tuesday!
Here’s a reminder of what else we’ve had to celebrate Cinco de Mayo week:
Salsa Sunday: Strawberry Avocado Salsa
Margarita Monday: Pineapple Coconut Margaritas
Taco Tuesday: Blackened Grilled Salmon Tacos
“Wockamole” Wednesday: Quick Guacamole
Tostada Thursday: Roasted Shrimp Tostadas with Mango Coconut Salsa
Ok guys, we started the week with a cocktail, and we’re going to bid it farewell the same way. Stay tuned to see what we’re having tomorrow!
P.S. May the fourth be with you!
Enjoy, and let’s eat!
Shrimp Fajita Bowls
Serves: 4 Print
Ingredients:
For the Shrimp Fajitas:
1 tsp cumin
1 tsp garlic powder
½ tsp chili powder
½ tsp paprika
½ tsp salt
¼ tsp pepper
1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
½ red onion, sliced
juice ½ lime
Avocado, for serving
For the Garlic Lime Brown Rice:
1/ tbsp olive oil
2 cloves garlic, minced
1 cup brown rice
2 cups water
½ tsp salt
¼ tsp pepper
zest of 1 lime (lime peel)
juice of ½ a lime
Directions:
Make the Rice: Heat ½ tbsp olive oil in a saucepan over medium high heat. Add garlic, and saute for 1 min, until fragrant. Add rice, salt, and pepper, and saute for 1 minute to toast the rice. Add lime zest, lime juice, and water. Bring to a boil. Cover, reduce heat to low, and cook for 45 mins. Remove from heat and let sit for 5 mins before fluffing the rice with a fork.
Meanwhile, make the Shrimp and Veggies: In a saute pan, heat 1 tbsp olive oil over medium high heat. Add shrimp, cumin, garlic powder, chili powder, paprika, and salt. Stir to combine. Cook shrimp for 3-4 mins per side until opaque and fully cooked through. Remove shrimp from the pan. Add peppers and onion. Saute for 10-12 minutes until softened. Remove from heat, and finish with the squeeze of lime juice.
Assemble the Bowls: Divide rice between 4 bowls. Top with shrimp, veggie mix, and avocado, if desired. Serve!
Recipe notes:
*These are great for meal prep! Portion out the shrimp, rice, and veggies in containers. Top with avocado slices when you're ready to serve.
*You can take these one step further by topping them with some crumbled queso fresco. So good!
*If you're not a fan of brown rice, you can use your favorite white rice. Just adjust the cooking time according to package directions.
